Zucchini & Haloumi Fritters

Zucchini & Haloumi Fritters

Last night I hosted a tapas dinner party. This dish was a hit. You can prepare these fritters ahead of time. When I host a dinner party or gathering, I like to prep as much as I can ahead of time so as I can spend more time with my guests, and not in the kitchen.


300g zucchini
200g piece haloumi grated (Mixture of goat and sheep milk)
3 sliced spring onions
1/4 cup millet flour (or gluten free flour)
2 eggs (beaten)
fresh chopped dill
organic extra virgin olive oil
himalayan salt
cracked black pepper
smoked salmon (to serve)
lemon slices (to serve)
goats yoghurt (to serve)

Grate the zucchini into a large bowl. Drain and much excess water/liquid as you can from the zucchini. (I use paper towel). Add the grated haloumi, spring onion, millet flour, beaten eggs, dill and season with salt and pepper.

Heat some organic extra virgin olive oil in a large pan over a medium to high heat. Spoon a tablespoon of the mixture into the pan and gently press down.

Cook until firm and golden. Drain on paper towel.

Serve each fritter with a dollop of goats yoghurt, a slice of smoked salmon and a lemon slice.

2 responses to “Zucchini & Haloumi Fritters”

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